fillings

Others

1/4cvegetable oil

Instructions

Make the batter

Soak the mung beans and quinoa overnight. Drain the soaked lentils, then add to a large blender with water, ginger, cumin seeds and green chillies. Grind to a smooth paste. Add salt to taste. Set aside.

Note: You may use the batter immediately, but a resting time of 1-2 hours is recommended. Ferment overnight for a probiotic boost.

Make the chutney

Combine all the ingredients in a small blender jar and blitz till creamy and smooth. An optional drizzle of olive oil on top keeps the chutney from drying out.

Make the crepes

Heat a flat skillet/griddle till it's very hot. Lightly grease the pan with oil. Using a flat bottomed ladle, spread 1/4 c batter onto the hot pan, starting from the center, and pushing the batter outwards as you move in circles around the pan.

Drizzle the outside with a few drops of oil. Cover and let cook on medium heat for 1-2 minutes, or until the bottom is golden brown and the top if soft and cooked.

If you leave it on the heat for too long, the crepes will get crisp (delicious, still) and it will be harder to fill and fold over.

Remove crepe, wipe down the pan with a scrunched up paper towel and repeat with the remaining batter. Allow 2 filled crepes per person. Leftover batter can be refrigerated for upto a week.

Assemble

Spread 1-2 tbsp of peanut chutney down the center of the crepe. Top with your choice of fillings, fold over in half and serve immediately.